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The Chinese or lunar New Year is quickly approaching and I have been thinking about Chinese cuisine a lot. The word for oranges in Chinese is similar to the word for wealth and thus oranges are considered lucky for the New Year, which is great since orange chicken is one of my favourite dishes. Normally takeout orange chicken is battered and fried in a lot of oil but I prefer this lighter and healthier version where the chicken is simply sauteed and then tossed in a super tasty orange sauce! One of the best things about this recipe is that it takes less time to make than it takes to steam the rice, less than 20 minutes!

So nice and light, healthy and tasty!

Serve over steamed rice, quino or noodles and toss with some steamed vegetables like broccoli, peppers, peas, etc for a complete meal.

directions

Heat the oil in a pan over medium-high heat, add the chicken and cook until cooked through, about 2-4 minutes per side.

Add the mixture of the orange juice, honey, soy sauce, rice vinegar, chill sauce, garlic, ginger and the mixture of the water and the corn starch, toss to coat and cook until the sauce thickens, about a minute.

Remove from heat and serve garnished with sliced green onions.

Option: Replace some or all of the honey with orange marmalade.Option: Add some vegetables to the mix such as broccoli, peas, peppers, etc.

Hi, Kevin! tahini is common here in greece, whereas sesame oil's an expensive import. so i've often used the oil the settles on top of the seed pulp in a jar of tahini rather than spend for 'sesame oil'.carole s.

I'm guessing the zest is for garnish instead of in the sauce? Just premade the sauce (using tangerines since that's what I have on hand) & all I can say is WOW, delicious! Thank you for this recipe, it's a keeper!

I'm wondering if the "3 Tablespoons of soy sauce" is meant to be "3 TEAspoons"? I made this for dinner tonight and found the sauce to be very dark in color and the orange flavor to be mildly overpowered. Regardless, I found it to be delicious.

avidalector: 3 tablespoons of soy sauce is correct. Did you use a dark soy sauce or a regular one. There are dark and light soy sauces in Chinese cuisine and the dark soy sauce would give you a darker sauce.

Made this for dinner tonight and really enjoyed. I also enjoyed how easy this was! During the day I pre-cut the chicken, and then made the sauce and stuck it in the fridge. When dinner time came, it was SO easy to cook the chicken and throw the sauce in. It also thickened perfectly with the cornstarch. I added about a TBS more OJ.

I thought it was awful. It was far too sweet and I didn't use the amount stated. I finally had to put in some bitter marmalade to rectify it. If it's better than a takeout, it doesn't say much for your restaurent.

Gillyflower: This should not have been super sweet. The sweetness from the honey should have balanced nicely with the saltiness from the soy sauce and the tartness from the rice vinegar so that it becomes more of an undertone rather than dominant. Did you use fresh orange juice or sweetened bottled orange juice? Did you use regular soy sauce or low sodium? Did you use plain rice vinegar or the sweetened rice vinegar that is used for sushi rice?

I made this last night with boneless/skinless chicken thighs & thought it was really good! I thought it was the perfect balance of sweet & spicy, though I did add a touch more sriracha & some red pepper flakes. Will def be making again, thanks!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.